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Asparagus and Chive Toast Cups

Nutrition Facts Canadian

1 portion g Total Servings:

% Daily Value Amount

% valeur quotidienne Teneur

Calories / Calories

Fat / Lipides

Saturated / Saturé g

+ Trans / Trans

Cholesterol / Cholestérol

Sodium / Sodium

Carbohydrate / Glucides

Fibre / Fibres

Sugars / Sucres

Protein / Protéines

Vitamin A / Vitamine A

Vitamin C / Vitamine C

Calcium / Calcium

Iron / Fer

Niacin / Niacine

Thiamine / Thiamine

Riboflavin / Riboflavine

Folate / Folate

* Based on a 2000 calorie diet

Nutrition Facts US

Per portion g Total Servings:

Amount Per Serving

Calories

Calories from Fat

% Daily Value ^*

Total Fat

Saturated Fat

+ Trans

Cholesterol

Sodium

Total Carbohydrates

Fiber

Sugars

Protein

Vitamin A %	•	Vitamin C %
Calcium %	•	Iron %
Thiamine %	•	Riboflavin %
Niacin %	•	Folate %

* Based on a 2000 calorie diet

Prep time

25 mins

Cook time

35 mins

Total time

60 mins

Ingredients

1 loaf Kinnikinnick White Bread (454 g)

1 loaf Kinnikinnick Whole Grain Bread (504 g)

2 tbsp olive oil (30 g)

½ leek - chopped (44 g)

2 garlic cloves - minced (7 g)

2 tbsp Kinnikinnick All Purpose Flour Blend (26 g)

½ tsp salt (2 g)

½ tsp pepper (1 g)

1½ cups whipping cream 33% (336 g)

2 cups asparagus - cut into ¾" pieces/blanched (560 g)

2 tbsp fresh parsley - chopped fine (6 g)

1 tsp chili flakes (2 g)

2 tbsp chives - chopped (7 g)

¾ cup grated parmigiano reggiano cheese - reserve ¼ cup (60 g)

Optional: garnish with fresh chives

Directions

Filling

In a large skillet, heat olive oil. Sauté leeks, blanched asparagus, chives, chili flakes, parsley, salt and pepper.
Slowly add Kinnikinnick All Purpose Flour Blend and mix until vegetables are coated with flour.
Stir in cream. Continue stirring until mixture thickens (about 3 - 5 minutes).
Add ½ cup grated cheese. Mix until cheese has melted.
Remove from heat and set aside.

Bread Cups

Preheat oven to 375°F (190ºC). Spray mini muffin pan with non-stick spray and set aside.
With a rolling pin, carefully flatten 24 slices of bread (12 of each type).
Cut each slice of bread into two 2½" rounds for a total of 48 rounds.
Gently press the bread cut-outs into mini muffin pan.
Bake in preheated oven for 10 - 12 minutes (bread should be crisp and hold form).
Let bread cups cool for 10 minutes.
Remove bread cups from muffin pan and place on a baking sheet.

Assembly

Place 1 tablespoon filling into each bread cup.
Top with remainder of grated cheese.
Return to preheated oven and bake for 10 minutes. The filling should be golden brown and heated through.
Garnish with fresh chives and serve warm.

Yields 48 appetizers

Tips & Variations

Toast cups can be prepared the day before (leave in mini muffin tin over night). Do not cover.
This appetizer freezes well. Prepare and fill toast cups. Freeze prior to last bake. Bake from frozen state on baking tray at 375ºF (190ºC) for 15 - 18 minutes. Check filling is heated through.